Resting meat at a comp?

Butt Rubb'n BBQ · 07-27-2012, 09:35 PM

Just wondering how everyone rests their meat at a comp. do you pull it off the smoker at 195 then rest it and put it back on later and glaze then pull off and serve or do you glaze rest then serve.

porkingINpublic · 07-27-2012, 10:15 PM

Butts: pull between 190-195... They will continue to cook in a cooler. We glaze/sauce right before building the box. The idea is the warm glaze will keep the meat warm longer... Idk if it's true or not but we sure live ans die by it! Lol

Shady · 07-28-2012, 08:30 AM

Usually brisket & butts are done by 9A and go into the cambro till we start building boxes.
If you don't have a cambro start looking for one!

"Bone to Bark" BBQ · 07-28-2012, 12:56 PM

Quote:

Originally Posted by Butt Rubb'n BBQ

Just wondering how everyone rests their meat at a comp. do you pull it off the smoker at 195 then rest it and put it back on later and glaze then pull off and serve or do you glaze rest then serve.

If I understand the rules right.... you're not allowed to return pork to the cooker to reheat or "glaze". Maybe someone else can confirm this?

SCSmoke · 07-28-2012, 01:23 PM

Quote:

Originally Posted by "Bone to Bark" BBQ

If I understand the rules right.... you're not allowed to return pork to the cooker to reheat or "glaze". Maybe someone else can confirm this?

You are allowed to return it as long as it is still whole. No "Pork Parting"

Butt Rubb'n BBQ · 07-28-2012, 07:58 PM

So what I gather is you finish your meat completely then rest it then take it from the cambro or cooler then slice it and serve it. The last comp I was in I took my butt straight off the smoker and served it. I managed to get second place but a comment card said it was a little dry. Thanks for the info I will try that at next comp.

Contracted Cookers · 07-28-2012, 08:29 PM

you got second why would you change it. wat contest was it

07-27-2012, 09:35 PM	#1
Butt Rubb'n BBQ Take a breath! Join Date: 05-07-12 Location: Woodstock ga	Resting meat at a comp? Just wondering how everyone rests their meat at a comp. do you pull it off the smoker at 195 then rest it and put it back on later and glaze then pull off and serve or do you glaze rest then serve. Last edited by Butt Rubb'n BBQ; 07-27-2012 at 11:13 PM..

07-27-2012, 10:15 PM	#2
porkingINpublic is one Smokin' Farker Join Date: 09-30-11 Location: Beebe, ar	Butts: pull between 190-195... They will continue to cook in a cooler. We glaze/sauce right before building the box. The idea is the warm glaze will keep the meat warm longer... Idk if it's true or not but we sure live ans die by it! Lol __________________ Myron Mixon Smoker 60 h2o

07-28-2012, 08:30 AM	#3
Shady Knows what a fatty is. Join Date: 12-12-10 Location: Maple Shade, N.J.	Usually brisket & butts are done by 9A and go into the cambro till we start building boxes. If you don't have a cambro start looking for one! __________________ Paul (Shady Crew BBQ Team)

07-28-2012, 07:58 PM	#6
Butt Rubb'n BBQ Take a breath! Join Date: 05-07-12 Location: Woodstock ga	So what I gather is you finish your meat completely then rest it then take it from the cambro or cooler then slice it and serve it. The last comp I was in I took my butt straight off the smoker and served it. I managed to get second place but a comment card said it was a little dry. Thanks for the info I will try that at next comp.

07-28-2012, 08:29 PM	#7
Contracted Cookers is one Smokin' Farker Join Date: 12-11-07 Location: Jefferson City, MO	you got second why would you change it. wat contest was it